Lentil and Brown Rice Pilaf with Salsa Garnish
| Prep Time: 10 min | Serves: 16 |
| Cooking Time: 35 min | Yield: 16cups |
A hearty dish, this recipe is fantastic fresh cooked and just as good served cold as leftovers! It's a favorite cook-ahead for on-the-go days that keeps me full and energized.
Ingredients
- 16 oz Lentil
- 3 cups brown rice
- 2/3 cup Carrot
- 2/3 cup Celery, Raw
- 1/2 cup Onions
- 2 tbsp Omega Buttery Spread
- 49 1/2 oz Chicken Broth
- 6 cups Water
- 2 1/4 cups Chunky Salsa Mild Salsa
Directions
1. Dice carrots, celery and onion.
2. Melt 2tbsp Smart Balance in a large stock pot over medium heat. Add chopped vegetables and sautee.
3. Add Chicken Broth and water to stock pot. Bring to a boil, then reduce to simmer.
4. Add seasoning as desired. **this is where I encourage experimentation - if you add herbs based on scent, chances are it will come out great!** Some ideas: I prefer to use garlic, black pepper and a bit of curry. A touch of sea salt can help set off the flavor as well.
5. Cover with a lid and allow to simmer, removing lid to stir only occasionally until liquids are absorbed and rice and lentils are soft. Average cooking time is approximately 30 minutes.
6. Serve hot or cold, topped with 2 tbsp. of salsa to add color (plus vitamin A,vitamin C, Calcium and Iron).